Ingredients
Method
- Preheat your oven to 375°F. Generously butter all 12 cups of a standard muffin tin, making sure to coat the sides and bottoms thoroughly. Set aside.
- Peel and slice the potatoes into 1/8-inch rounds using a mandoline or a sharp knife. Try to keep the slices as uniform as possible for even cooking.
- In a small saucepan over medium-low heat, combine the heavy cream, minced garlic, thyme, nutmeg, salt, and black pepper. Heat gently for 3–4 minutes, stirring occasionally, until warm and fragrant — do not let it boil. Remove from heat and stir in ½ cup of the Gruyère until melted and smooth.
- Spoon about 1 teaspoon of the cream sauce into the bottom of each muffin cup. Begin layering potato slices into each cup, adding a small spoonful of cream sauce and a pinch of the remaining Gruyère every 2–3 layers. Continue building until each cup is filled about ¾ full. Finish with a spoonful of cream sauce and an even sprinkle of Parmesan on top of each stack.
- Cover the muffin tin tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20–25 minutes, until the tops are deep golden brown and a knife slides easily through the potatoes with no resistance.
- Remove from the oven and let the stacks rest in the pan for 5–10 minutes. Run a small offset spatula or butter knife around the edges of each cup to loosen, then carefully lift each stack out. Serve immediately and enjoy!
Nutrition
Notes
Storage: Leftover stacks can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in a 375°F oven for 8–12 minutes (or 20 minutes from frozen) to restore the crispy edges.
Lighter Swap: To make this a little lighter, substitute half-and-half for the heavy cream. The stacks will still be creamy and delicious — just slightly less rich. Using reduced-fat Gruyère is another easy way to cut back on saturated fat while keeping all that great flavor.
Seasoning Tip: Taste your cream sauce before assembling and adjust the salt as needed — different cheeses and butters vary in saltiness. Seasoning each layer of potatoes lightly as you stack them will give you the most flavorful, well-seasoned result all the way through.